Classic Deviled Eggs Paprika Chives (Printable)

Tangy yolk-filled eggs topped with smoky paprika and chives—ideal for gatherings or picnics.

# What You'll Need:

→ Eggs

01 - 6 large eggs

→ Filling

02 - 3 tablespoons mayonnaise
03 - 1 teaspoon Dijon mustard
04 - 1 teaspoon white wine vinegar or lemon juice
05 - 1/8 teaspoon salt
06 - 1/8 teaspoon black pepper

→ Topping

07 - 1/4 teaspoon smoked or sweet paprika
08 - 1 tablespoon fresh chives, finely chopped

# Steps:

01 - Arrange eggs in a saucepan and cover with cold water, ensuring 1 inch above eggs. Heat over medium-high until just boiling.
02 - When water reaches a rolling boil, cover saucepan, remove from heat, and let eggs steep for 10 minutes.
03 - Drain hot water, transfer eggs to a bowl of ice water, and allow them to cool for 5 minutes.
04 - Gently peel eggs, then slice each one lengthwise to create two halves.
05 - Carefully remove yolks, placing them in a mixing bowl. Arrange egg white halves on a serving platter.
06 - Mash the yolks thoroughly with mayonnaise, Dijon mustard, vinegar or lemon juice, salt, and black pepper until a smooth, creamy texture forms.
07 - Using a spoon or piping bag, portion the filling evenly into each egg white half.
08 - Sprinkle the yolk-filled eggs with paprika and chopped chives for garnish.
09 - Serve immediately, or refrigerate for up to 4 hours prior to serving.

# Expert Advice:

01 -
  • You can make these ahead and the flavors somehow deepen just a touch overnight.
  • The tangy filling and vibrant toppings turn even the simplest gathering into something memorable.
02 -
  • Skipping the ice bath makes peeling a nightmare—don’t let impatience get the best of you.
  • Using smoked paprika instead of sweet changed the flavor profile—now it’s always in my pantry for this recipe.
03 -
  • If the yolk mixture feels too thick, add an extra teaspoon of mayo or a splash of vinegar—smooth is best.
  • Sprinkle paprika, then chives, for the most striking color contrast on each egg half.
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